Save to your scrapbook
Budini di pomodorini
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
I first ate this in a restaurant overlooking the black and white cathedral of Orvieto, in Umbria. If you can’t find bocconcini, use diced mozzarella.
Try an Italian white with floral
delicacy but plenty of backbone. Sant’Elisa Friulano 2008 Friuli Grave DOC, Italy. Bin 600870; £6.99.
Typical values per serving:
This recipe was first published in July 2009.